Step 1

Line the base of a deep 20cm/8in spring form tin with baking paper.

Step 2

To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.

Step 3

To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.

Step 4

Whip the cream in a bowl until soft peaks form.

Step 5

Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.

Step 6

Remove from the tin, and zig zag the melted chocolate over the top or dust with cocoa powder.